Creamy Polenta with Roasted Vegetables

Oxmoor House
3 servings


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1/2 pound fresh asparagus spears
2 medium zucchini, cut into 1/4-inch slices (about 2 1/2 cups)
1 small red onion, cut into 3/4-inch pieces (about 1 1/2 cups)
Cooking spray
1 teaspoon olive oil
1 teaspoon minced garlic
1/8 teaspoon salt
1 3/4 cups fat-free milk
1/2 cup yellow cornmeal
1/4 teaspoon salt
1 1/2 tablespoons red wine vinegar
1/2 teaspoon sugar
2 tablespoons grated fresh Parmesan cheese
Freshly ground black pepper (optional)


1. Preheat oven to 475°.

2. Snap off and discard tough ends of asparagus; cut asparagus into 1-inch pieces. Combine asparagus, zucchini, and onion in a 15 x 10-inch jelly-roll pan coated with cooking spray. Drizzle with oil; sprinkle with garlic and 1/8 teaspoon salt. Stir gently until vegetables are coated. Bake at 475° for 18 minutes or until vegetables are crisp-tender and begin to brown, stirring once.

3. Meanwhile, pour milk into a medium saucepan; place over medium heat. Gradually stir in cornmeal and 1/4 teaspoon salt. Cook over medium heat, stirring constantly, 5 minutes or until very thick.

4. Immediately spoon cornmeal mixture onto 3 individual serving plates. Combine vinegar and sugar; sprinkle over vegetables. Toss well; spoon vegetables evenly over cornmeal mixture. Sprinkle evenly with cheese; sprinkle with pepper, if desired.

Created date

April 2008

Nutritional Information

Calories 221
Caloriesfromfat 20 %
Fat 5 g
Satfat 1.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 12.3 g
Carbohydrate 34.1 g
Fiber 4.3 g
Cholesterol 8 mg
Iron 0.0 mg
Sodium 505 mg
Calcium 0.0 mg